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Spicy Jackfruit Burritos

Serve these with black beans and brown rice for a protein-packed vegetarian meal that will convert the most dedicated meat-eaters in your life…
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Spicy Jackfruit Burrito recipe. Serve these with black beans and brown rice for a protein-packed vegetarian meal that will convert the most dedicated meat-eaters in your life.

See How the Jackfruit Company Got Started for the story behind this recipe.

  • 4Servings


  • 2 10-oz. packages Jackfruit Company Tex-Mex jackfruit
  • 2 Tbs. non-GMO safflower oil, plus extra for baking pan
  • 1/2 small brown onion, peeled & thinly sliced
  • 1 fresh Hatch chile (or any mild green chile), seeded & thinly sliced
  • 1 cup fresh white corn kernels
  • 2 cloves garlic, minced
  • 1/4 cup canned enchilada sauce (hot if you can take it!)
  • 4 oz. fresh organic goat cheese, crumbled
  • 4 burrito-size whole-grain tortillas
  • Handful of chopped fresh cilantro
  • Lime wedges


Pre-heat oven to 350°F. Oil bottom of 9x13-inch baking dish (glass or ceramic is best).

In large skillet, heat 2 Tbs. oil over medium heat. Add onions and chiles, and cook, stirring, until slightly softened, about 5 minutes. Add corn, and cook 2 minutes more; add garlic, and cook 1 minute more. Add enchilada sauce and jackfruit, and cook until just heated through. Stir in goat cheese.

Warm tortillas slightly, covered, in oven or microwave. Fill each tortilla with 1/4 jackfruit mixture and place, seam-side down, in baking dish. Bake until thoroughly warmed, 12–15 minutes. Sprinkle with chopped cilantro and serve with lime wedges on the side.

Nutrition Information

  • Calories: 450
  • Carbohydrate Content: 53 g
  • Cholesterol Content: 35 mg
  • Fat Content: 20 g
  • Fiber Content: 31 g
  • Protein Content: 17 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 830 mg
  • Sugar Content: 4 g
Harissa Roasted Salmon with Lemon Asparagus recipe

Harissa Roasted Salmon with Lemon Asparagus

This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.

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Tangy Tomato Trout

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